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Aussie-Spiced Barramundi
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Aussie-Spiced Barramundi

Aussie-Spiced Barramundi

with Cherry Tomato Salad & Cheesy Mixed Potato Bites

With its mild, slightly sweet flavour and firm texture, barramundi works a treat with our Aussie spice blend and tastes even better with Parmesan-y roast potatoes. Serve with a simple salad for added texture and to balance out the richness.

Allergens:
Egg
Fish
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1 packet

sweet potato chunks

1 punnet

snacking tomatoes

1 packet

mayonnaise

(Contains Egg;)

1 packet

barramundi

(Contains Fish; May be present: Crustacean, Mollusc. )

1 packet

Parmesan cheese

(Contains Milk;)

1 sachet

Aussie spice blend

1 bag

Spinach Rocket & Fennel Mix

Not included in your delivery

1

olive oil

½ tsp

white wine vinegar

1 drizzle

balsamic vinegar

20 g

butter

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Nutritional Values

Energy (kJ)2873 kJ
Fat33.9 g
of which saturates12 g
Carbohydrate54.5 g
of which sugars16.4 g
Protein39 g
Sodium807 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and sweet potato into bite-sized chunks. • Place potato and sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 20-25 minutes. • Remove tray from oven. Sprinkle potato with Parmesan cheese. Roast until golden and crispy, a further 5 minutes.

TIP: If your oven tray is crowded, divide the potato between two trays.

2
2

• Meanwhile, halve snacking tomatoes.

3
3

• In a small bowl, combine mayonnaise and the white wine vinegar. Set aside. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then set aside.

4
4

• When potato has 10 minutes remaining, pat barramundi dry with paper towel and season both sides with Aussie spice blend and a good pinch of pepper. • In a large frying pan, melt the butter over medium-high heat. When butter is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).

TIP: Patting the skin dry helps it crisp up in the pan!

5
5

• Meanwhile, to bowl with balsamic dressing, add snacking tomatoes and spinach, rocket & fennel mix. • Toss to coat.

6
6

• Divide Aussie-spiced barramundi, cheesy mixed potatoes and tomato-rocket salad between plates. • Serve with mayonnaise. Enjoy!